A quick reflection on menu planning

In talking to a friend tonight I realised that, not only had I not blogged in a while, but I hadn’t planned a menu in a while either. We’ve been experimenting, in my house, with buying meat in bulk but buying produce daily. This has added up to an empty fridge, frozen meat, and an increase in reliance on fast and processed foods. I think this is because our time always seems pressed during the week. We’re rushing to work, rushing to get Little Elfkin from day care, rushing to get home to feed her, making sure to nourish her mind and her body with story time, play time, bath time, and bed. Honestly, by the time she conks out, I’m ready to pass out too! I’m cutting into my sleep time to make this menu and reflect: menu planning would be so much easier if you didn’t also have to make the grocery list, buy the ingredients, and actually cook.

I’m going to try to find time for:

Swirly Crustless Quiche

Pumpkin pancakes

Grain free porridge

Salmon

Mustard glazed chicken thighs

Zucchini pancakes

Buffalo chicken lettuce wraps

Sweet potato and apple soup

Sage roasted turkey legs

Spaghetti squash bolognese

Bacon wrapped smoky chicken

Sausage and pepper stew

Turkey meatballs and squash

Now, this is a ton of food, so I will disclaim this: not all of it will be made, but what is made will be eaten and not wasted. For me, menu planning is mostly a suggestion, not a concrete agreement.